Who says pudding can’t be eaten for breakfast? It’s just fruit and yoghurt after all…with a fluffy lemony cake in between.
- 5 pears
- ½ cup caster sugar
- ¼ cup water
- 1 cinnamon stick
- 2 eggs
- 1 tsp. vanilla essence
- 1 Tbsp. lemon zest
- ½ cup self-raising flour, sifted
- 25 grams desiccated coconut
- 2 tsp. icing sugar
- 190 grams coconut flavoured yoghurt
PREHEAT oven to 180°C. Grease four 1-cup ovenproof dishes.
PEEL, core and quarter 4 of the pears. Combine the quartered pears, ¼ cup caster sugar, the water and cinnamon in a pot and cook, covered, over medium heat for 5 minutes or until pears are tender. Discard cinnamon and spoon pear into dishes.
BEAT eggs, vanilla, lemon zest and remaining caster sugar until thick and creamy. Fold in sifted flour and coconut. Spoon sponge mixture over pear and place dishes on an oven tray.
BAKE puddings for 15 minutes or until browned lightly.
CORE and thinly slice remaining pear. Stand puddings for 5 minutes before dusting with sifted icing sugar and topping with sliced pear and coconut yoghurt.
Tip: Small oven-safe bowls are the best dishes to use for this recipe as you can serve them straight out of the ‘baking dish’ as pretty individual servings. Large enamel cups also work wonders.
ALSO SEE BANOFFEE RUM POTS RECIPE